Preheat your oven to 400ºF and line a baking sheet with parchment paper
Wash and pat dry your pumpkins then slice your pumpkins in half with a sharp knife.
Remove the seeds and strings and set aside to roast later or discard
Cover the cut edge with a layer of vegetable shortening to keep it from drying out and to encourage carmelization
Pierce the skin 6-8 times with a sharp knife about 1/4" deep to allow steam to release while roasting
Once the skin is soft, remove the pumpkin from the oven and let cool until you can handle it
Scoop out the pumpkin and place it into a food processor
Blend the pumpkin until it's very smooth 3-5 minutes
Place into the fridge for up to a week or freeze for up to 6 months.